MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Biltmore Estate Chicken Breasts Over Rigatoni
 Categories: Poultry, Mushrooms, Pasta, Herbs, Cheese
      Yield: 2 Servings

      2    Chicken breasts; boned
           Salt & pepper
      1 tb Oil
      1 tb Butter
      4 oz Mushrooms; sliced
      1 tb A-P flour
    1/2 c  Chicken broth
    1/4 c  White wine or cider
      4 oz Rigatoni pasta
           Fresh parsley; for garnish
           Parmesan cheese; grated

  Season chicken breasts with salt and pepper. In a large skillet,
  heat oil over medium-high heat.

  Add chicken breasts to the skillet and cook until browned on both
  sides. Remove from skillet and set aside.

  In the same skillet, melt butter. Add mushrooms and cook until
  browned and tender.

  Stir in flour and cook for 1 to 2 minutes, until lightly golden.

  Slowly whisk in chicken broth and white wine. Bring to a simmer and
  cook until the sauce thickens.

  Return the chicken breasts to the skillet and simmer for 10 to
  15 minutes, until cooked through.

  Meanwhile, cook rigatoni pasta according to package instructions.
  Drain and set aside.

  Serve the Biltmore Estate Chicken Breasts over rigatoni pasta,
  garnished with fresh parsley and grated Parmesan cheese.

  Notes: You can use boned, skinned chicken thighs instead of chicken
  breasts if preferred.

  For a creamier sauce, add a splash of heavy cream or half & half at
  the end.

  Feel free to add additional herbs, such as thyme or rosemary, for
  extra flavor.

  Recipe FROM: https://www.slurrp.com

  Uncle Dirty Dave's Archives

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